How to freeze green peppers

Green pepper is a very common ingredient. Many people use green pepper when cooking. This will make the dishes they make more colorful. It is especially delicious for people who like spicy food. However, green pepper does not need to be frozen when stored, as long as it is kept fresh.

The stalk at the top is bright green and is ripe. Mature green bell peppers look fresh, thick, and bright, with thick flesh; the stalk at the top, which is the calyx part, is fresh green. Unripe green peppers are softer, with thin flesh and light green stems.

Only the elastic ones are fresh. Although fresh green peppers will deform when pressed lightly, they will bounce back quickly when you lift your fingers. Stale green peppers are often shriveled or limp and dark in color. In addition, you should not choose green peppers with damaged flesh, otherwise they will easily rot during storage.

The flesh on the four ribs is thick. The ridges develop from the protrusions at the bottom of the green pepper. The bulge is determined by the "ventricles" during the development of the green pepper. Four "ventricles" are easily formed when the growth environment is good and the nutrition is sufficient. In other words, green peppers with four ridges are thicker and more nutritious than green peppers with three or two ridges.

Green peppers are rich in vitamin C. When cooking, you should pay attention to the heat. You should stir-fry them quickly over high heat and not heat them for too long to avoid excessive loss of vitamin C.

1. Antipyretic and analgesic: Chili peppers are pungent and warm in nature. They can lower body temperature by inducing sweating and relieve muscle pain. Therefore, they have a strong antipyretic and analgesic effect.[3]

2. Cancer prevention: Capsaicin, the active ingredient of pepper, is an antioxidant that can block the metabolism of related cells, thereby terminating the cancerous process of cell tissues and reducing the incidence of cancer cells.

3. Increase appetite and help digestion: The strong spicy taste of pepper can stimulate the secretion of saliva and gastric juice, increase appetite, promote intestinal peristalsis, and help digestion.

4. Lowering fat and losing weight: Capsaicin contained in peppers can promote fat metabolism, prevent fat accumulation in the body, and is beneficial for lowering fat, losing weight and preventing diseases.

Temperature requirements: The adaptable temperature range is 15-35℃, the suitable temperature range is 25-28℃, and the germination temperature is 28-30℃. Water conditions: likes moisture, afraid of drought and waterlogging, requires moist soil without waterlogging. Light conditions: The light requirements are not strict, and the light intensity requirement is moderate. 10 to 12 hours of light per day is conducive to flowering and fruiting. Green pepper